One-Hour Broiled Chicken and Pan Sauce

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Appears in Cook's Illustrated March/April 2017

SERVES4

TIME1 hour

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WHY THIS RECIPE WORKS

We found that the key to getting a whole chicken on the table in about an hour was broiling, not roasting. Butterflying the chicken kept it flat so that it cooked evenly under the intense direct heat, and it also helped speed up cooking. Pi...

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